This delicious Mary Berry Chocolate Perfection Cake is a creamy, indulgent dessert that’s quick and easy to make. With layers of smooth white and dark chocolate, a crunchy biscuit base, and a tangy raspberry coulis, it’s perfect for any occasion. Use common ingredients to create a luxurious treat everyone will love!

This Chocolate Perfection Cake Recipe Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed

For the Cake:

2 x 280g tubs full-fat cream cheese
300ml (½ pint) pouring double cream
200g white chocolate, broken into pieces
200g dark chocolate, broken into pieces
150g digestive biscuits
55g butter, plus extra for greasing

For the Raspberry Coulis:

300g raspberries
30g icing sugar

How To Make Mary Berry Chocolate Perfection Cake

Prepare the Tin: Grease and line a 900g loaf tin with non-stick baking paper.
Bring Cream to Room Temperature: Remove the cream cheese and double cream from the fridge 30 minutes before making the pudding.
Melt the Chocolate: Place the white chocolate in one heatproof bowl and the dark chocolate in another. Set the bowls over separate pans of hot water (ensuring the bowls don’t touch the water). Stir gently until melted. Be careful with the white chocolate – it should only be warmed and melted, then remove from heat. The dark chocolate will take longer. Set both aside.
Whisk the Cream Cheese and Cream: In a large bowl, whisk the cream cheese until smooth. Add the double cream and whisk again until the mixture forms stiff peaks.
Combine with the Melted Chocolate: Divide the cream cheese mixture evenly between the two bowls of melted chocolate. Whisk each one separately until fully combined.
Assemble the Cake: Spoon the white chocolate cream cheese mixture into the base of the loaf tin and spread it out evenly. Carefully add the dark chocolate cream cheese mixture on top, spreading it evenly without mixing the layers.
Prepare the Biscuit Base: Crush the digestive biscuits into fine crumbs. Melt the butter and mix it with the crumbs. Spoon the biscuit mixture on top of the chocolate layers, pressing down firmly to form the base. Cover with cling film and refrigerate for at least 2 hours.
Make the Raspberry Coulis: Set aside 10 raspberries for decoration. Place the remaining raspberries in a jug with the icing sugar and blend until smooth. Pass the coulis through a sieve to remove the seeds.
Serve the Cake: Once chilled, turn the cake upside down onto a serving plate. Remove the baking paper and arrange the 10 reserved raspberries on top. Slice into thick pieces and serve with the raspberry coulis.

Recipe Tips

Be Careful with White Chocolate: White chocolate can easily burn, so melt it gently and remove it from heat as soon as it’s smooth. Stir it often to ensure it doesn’t overheat.
Ensure the Cream Cheese is Soft: Take the cream cheese out of the fridge 30 minutes before using. This helps it blend smoothly with the cream for a perfect texture.
Firm Peaks are Key: When whisking the cream and cream cheese together, make sure the mixture forms firm peaks. This gives the cake a light and airy texture.
Chill the Cake Well: Allow the cake to chill in the fridge for at least 2 hours. This helps it set properly and makes it easier to slice neatly.
Use a Sharp Knife for Slicing: To get clean slices, use a sharp knife. Dip it in warm water before slicing to avoid the layers from sticking to the knife.

How To Store Leftovers

Refrigerate: Cover leftovers chocolate perfection cakeand store it in the fridge for up to 3 days.
Freeze: Wrap leftovers chocolate perfection cake tightly and freeze for up to 1 month. To serve, thaw in the fridge overnight before eating

Nutrition Facts

Serving Size: 1 serving (out of 6 servings)

Calories: 266 kcal
Total Fat: 16g
Saturated Fat: 9g
Sodium: 0.39g
Total Carbohydrate: 27g
Dietary Fiber: 2g
Sugars: 19g
Protein: 3g

Try More Mary Berry Recipes

Mary Berry Chocolate Perfection Cake

Course: DessertsCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

266

kcal

Ingredients

For the Cake:
2 x 280g tubs full-fat cream cheese
300ml (½ pint) pouring double cream
200g white chocolate, broken into pieces
200g dark chocolate, broken into pieces
150g digestive biscuits
55g butter, plus extra for greasing
For the Raspberry Coulis:
300g raspberries
30g icing sugar

Directions

Prepare the Tin: Grease and line a 900g loaf tin with non-stick baking paper.
Bring Cream to Room Temperature: Remove the cream cheese and double cream from the fridge 30 minutes before making the pudding.
Melt the Chocolate: Place the white chocolate in one heatproof bowl and the dark chocolate in another. Set the bowls over separate pans of hot water (ensuring the bowls don’t touch the water). Stir gently until melted. Be careful with the white chocolate – it should only be warmed and melted, then remove from heat. The dark chocolate will take longer. Set both aside.
Whisk the Cream Cheese and Cream: In a large bowl, whisk the cream cheese until smooth. Add the double cream and whisk again until the mixture forms stiff peaks.
Combine with the Melted Chocolate: Divide the cream cheese mixture evenly between the two bowls of melted chocolate. Whisk each one separately until fully combined.
Assemble the Cake: Spoon the white chocolate cream cheese mixture into the base of the loaf tin and spread it out evenly. Carefully add the dark chocolate cream cheese mixture on top, spreading it evenly without mixing the layers.
Prepare the Biscuit Base: Crush the digestive biscuits into fine crumbs. Melt the butter and mix it with the crumbs. Spoon the biscuit mixture on top of the chocolate layers, pressing down firmly to form the base. Cover with cling film and refrigerate for at least 2 hours.
Make the Raspberry Coulis: Set aside 10 raspberries for decoration. Place the remaining raspberries in a jug with the icing sugar and blend until smooth. Pass the coulis through a sieve to remove the seeds.
Serve the Cake: Once chilled, turn the cake upside down onto a serving plate. Remove the baking paper and arrange the 10 reserved raspberries on top. Slice into thick pieces and serve with the raspberry coulis.

Notes

Be Careful with White Chocolate: White chocolate can easily burn, so melt it gently and remove it from heat as soon as it’s smooth. Stir it often to ensure it doesn’t overheat.
Ensure the Cream Cheese is Soft: Take the cream cheese out of the fridge 30 minutes before using. This helps it blend smoothly with the cream for a perfect texture.
Firm Peaks are Key: When whisking the cream and cream cheese together, make sure the mixture forms firm peaks. This gives the cake a light and airy texture.
Chill the Cake Well: Allow the cake to chill in the fridge for at least 2 hours. This helps it set properly and makes it easier to slice neatly.
Use a Sharp Knife for Slicing: To get clean slices, use a sharp knife. Dip it in warm water before slicing to avoid the layers from sticking to the knife.